Vegetarian Pulled Pork Eggs Benedict

Indulge in the ultimate comfort brunch with this Vegetarian Pulled Pork Eggs Benedict—a plant-based reimagining of the classic dish that's bursting with flavor and texture. Featuring tender, smoky jackfruit "pulled pork" coated in barbecue sauce, perfectly poached eggs, and a luscious homemade hollandaise sauce, this recipe is a showstopper. Served atop golden, toasted English muffin halves and garnished with fresh chives, it’s a harmonious blend of savory goodness. Ideal for vegetarian foodies and adventurous brunch enthusiasts, this dish is ready in just an hour and delivers a gourmet feel with an inventive twist. Perfect for a weekend treat or special occasion!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 2

Ingredients

• 400 grams Canned young jackfruit
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin powder
• 1 cup Barbecue sauce
• 2 English muffins, halved
• 4 Large eggs
• 1 tablespoon White vinegar
• 125 grams Butter
• 2 Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh chives

Directions

Step 1

Drain and rinse the jackfruit, then pat dry with paper towels. Shred the jackfruit with your hands or a fork to create a 'pulled pork' texture.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, smoked paprika, and cumin powder, cooking for an additional 1 minute.

Step 4

Add the shredded jackfruit to the skillet, followed by the barbecue sauce. Stir until well combined, reduce heat to low, and simmer for 20 minutes, stirring occasionally.

Step 5

Toast the English muffin halves until golden brown.

Step 6

For the poached eggs, bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and set aside on a paper towel-lined plate.

Step 7

To make the hollandaise sauce, melt the butter over low heat in a saucepan. In a separate bowl, whisk together the egg yolks and lemon juice.

Step 8

Place the bowl of egg yolks over a gently simmering pot of water (double boiler method) and whisk constantly, slowly drizzling in the melted butter. Continue to whisk until the sauce thickens, about 5 minutes. Season with salt and black pepper.

Step 9

To assemble, place two toasted muffin halves on each serving plate. Top each with a generous scoop of jackfruit 'pulled pork', followed by a poached egg.

Step 10

Drizzle the hollandaise sauce generously over the poached eggs. Garnish with chopped chives.

Step 11

Serve immediately and enjoy this vegetarian twist on the classic eggs benedict.

Nutrition Facts

Serving size	(1330.4g)

Amount per serving	% Daily Value*
Calories	2543.7

Total Fat 164.8g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1406.8mg	0%
Sodium 5461.1mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 16.0g	0%
Total Sugars 105.0g
Protein 51.3g	0%

Vitamin D 216.6IU	0%
Calcium 540.1mg	0%
Iron 15.0mg	0%
Potassium 2607.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 8.0%

Carbs: 34.3%